The month of May is chock full of things to celebrate; proms, graduations, and great weather to name a few. However, for me none of those celebrations compare to Mother’s Day!
I know SO MANY amazing mothers and mother figures that I wouldn’t even know how not to celebrate you all on this day. The meals, flowers and spa days don’t even do you justice. Like for real.
You know, I’ve always loved Mother’s Day not only because I honor my mom (and other women I love) for being awesome, but because it is also a time for mamas to acknowledge their own superwomanry (did I just make this up? Maybe, but it fits). Mamas I know often give their all to everyone except themselves, so it’s cool to see everyone give back to them. Ideally, it should be for more than one day, but that makes this special day even more dope. Yes, I’m caping for you all!
Speaking of super mama’s, can I just point out that my girl, Jenny, aka MamaFresh, is on the cover of the Chicago Redeye with her too cool for tots son, ObieQ. If you’re in the city, pick it up! Not in the city? Peep the digital version!
Mother’s Day is this weekend, and stings a little bit this year. My family lost our Superwoman matriarch, Maggie Lee Wiley, a few weeks ago. While it’s been tough dealing with the loss of my grandmother, very fond memories of her have surfaced and they make me smile the biggest grin ever!
During her services, one of the things that came up repeatedly was my grandmother’s abilities in the kitchen. I’m telling you, people LOVED her pound cakes! I swear that woman could bake them with her eyes closed. When people talk about a slice of heaven, I’m pretty sure they were talking about a piece of Mama’s pound cake! If you’ve ever had one of my grandma’s pound cakes, you know exactly what I mean! If you haven’t, keep reading. I’m going to help you out!
I feel like pound cake is one of those things that you hate or love, and I love it! Here’s the thing though, I’ve NEVER MADE ONE! Admittedly, I’m not a big baker but I feel like I should have at least attempted to make a pound cake by now. So, in memory of my grandmother, I’m righting my wrong and making a pound cake!
I asked my aunt for the recipe. Apparently, people ask for the recipe all of the time because she immediately sent me a screenshot. She had it at the ready, typed up and everything!
The recipe is super simple, but I was super nervous! I If this cake came out even half as good as Mama’s, I would have been happy. Just smelling the aroma of the cake baking in the oven made me feel like she was near and that was more than good enough for me.
Let me show you how it went!
I pulled my ingredients together, and prepped my pan with butter and a bit of flour. Did anybody else love doing this part as a kid? It was my guaranteed way to be nearby to get first dibs on the spatula! (Smart kid, right?!) I also sifted the flour so that it would be ready when I needed it.
Preheat your oven to 325 degrees, then you gotta cream the butter! If it’s at room temperature when you start, this is no problem. It will get all nice and fluffy. After that, you can add your powdered sugar.
STIR TIP: Don’t add the sugar all at once, you’ll end up with a super sweet countertop. Try adding a cup at a time and powering the mixer on low. Mix it just enough so that sugar isn’t flying all over the place before adding the next cup. I use the same practice when adding my flour as well.
I totally forgot to take a pic of the eggs (rookie mistake), but be sure to add them one at a time.
STIR TIP: Always crack your eggs into a separate bowl instead of directly into your batter. This way, if there’s a bad egg in the bunch, your batter isn’t ruined. Ask me how I know this.
After eggs, add in your vanilla extract. (Yes, another pictureless moment. I’ll get better at this part!)
DASH TIP: Feel free to switch it up! I used vanilla to make a traditional cake, but try lemon or almond extract! Lemon is a fan fav!
When blended properly, your batter will be thick and creamy. I was texting my aunt asking if it was supposed to look like cake frosting. Her answer: “Yep! Thick, creamy and fluffy!”
Bake at 325 for about an hour and 20 minutes, and behold, pound cake yumminess!
STIR TIP: I used a light-colored pan, but if you have a dark non-stick pan, drop your oven temp by 25 degrees.
Maggie's Delicious Pound Cake
My grandmother, Maggie Lee Wiley, made the best pound cakes! In her memory, I’m sharing the recipe with you!
- 1 lb butter (softened to room temperature; I used salted)
- 6 large eggs (brought to room temperature)
- 1 lb powdered sugar (get the 1lb box/bag-no measuring needed)
- 3 cups cake flour (sifted)
- 2.5 tsp vanilla extract
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Preheat oven to 325 degrees. Butter and flour cake pan; set aside. I used a tube pan, but I’m sure you could use a bundt or loaf style pan.
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With a heavy duty mixer, cream butter in a bowl until fluffy. Add powdered sugar gradually with mixer on low. Mix for 1-2 minutes until incorporated. Add eggs one at a time, beating well after each addition. Add vanilla. With mixer on low, gradually add flour until fully incorporated (do not over mix).
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Pour batter into prepared pan and bake for 1-1 1/2 hours, or until a toothpick comes out clean. Start checking it at about an hour. SN: Mine baked in 1:20. Cake should be cracked on top and golden brown.
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Cool cake for 5-10 minutes on a cake rack, then remove from the pan. You may have to run a butter knife around the sides to loosen first.
STIR TIPS:
- Don’t add the sugar all at once, you’ll end up with a super sweet countertop. Try adding a cup at a time and powering the mixer on low. Mix it just enough so that sugar isn’t flying all over the place before adding the next cup. I use the same practice when adding my flour as well.
- Always crack your eggs into a separate bowl instead of directly into your batter. This way, if there’s a bad egg in the bunch, your batter isn’t ruined. Ask me how I know this.
- I used a light-colored pan, but if you have a dark non-stick pan, drop your oven temp by 25 degrees.
DASH TIP:
- Feel free to switch it up! I used vanilla to make a traditional cake, but try lemon or almond extract! Lemon is a fan fav!
This looks DELICIOUS! I loooove poound cake. I started making them a few years ago but haven’t made any recently given my nomadic life these days. You’ve got me super excited to make another one. Love the tip about switching up the extracts, I’ve used almond extract in mine as well 🙂 Yours turned out BEAUTIFULLY…almost as beautiful as your grandmother. MUAH!
You’ve given up a lot for your nomadic lifestyle, but I’m sure it’s been worth it! Hopefully you’ll get settled soon so you can make this cake. It’s worth it too! lol
I adore this cake, your grandmother, and you. Oh my goodness! Such a sweet memory and story. I haven’t made a poundcake before, but this one looks wonderful. Many mother’s day hugs to everyone.
Thanks so much Dana! Memories are all we have so we definitely have to cherish them. Let me know if you decide to make the cake!
This is awesome…and thanks for sharing the recipe. 😘
Thanks Kimberly, and you’re welcome! love you sis!
I love the blog! You’re making your grandma proud! ❤️
I surely hope so! Thanks for reading!
Beautiful💐
Thanks for giving me the go ahead to share!
You’re the best, this will be a great mothers day.
Claim it and it shall be so! Happy Mother’s Day!
You’re gonna make me wanna do this for Mother’s Day myself! Looks delicious 😋😋
It would be the best Mother’s Day gift to yourself! Please tag @dashandstir (we’re everywhere) if you make it. I’d love to see your personal spin on it.
I enjoyed reading your blog and thanks for sharing the recipe with all!
Our grandmother was definitely our Superwoman!!!❤️
You are amazing … keep sharing!
You’re welcome! I couldn’t agree more. Mama was THE Superwoman! Thanks for reading!